Ideally, operators should have a handwashing sink in every workstation. A general guideline is to have one hand sink within 20 feet of each work area, although requirements are subject to local codes. 

Make sure the sink bowl is adequate size. If it’s too small, it will be difficult to work with and increase splashing. For hygienic use, consider finished edges that are fully welded and polished as they resist harboring bacteria. Wall- and side-mounting brackets ensure a straight and securely mounted handwashing sink. Different skirting options that enclose and conceal plumbing provide a better aesthetic for customers.

Coordinate the faucet and sink size so the faucet doesn’t take up a majority of the sink bowl or sit too close to the edge. The faucet gooseneck should not be too narrow or sit too far back since this makes it difficult to reach the water.

Foot pedals are an option, but these can be pricey compared with wall-mounted units. They also require cleaning. 

If the hand sink will be built into the serving area counter, consider an undermount sink, always ensuring it adheres to local codes.

Hand sink size and shape can impact installations. Sinks without a straight-line design may not fit through an operation’s door in one piece. These types must be brought into a kitchen in pieces and then welded into a single unit.

Health codes vary by location. While some dictate the need for side splashes, which prevent water from splashing onto the floor and other work surfaces, others require hands-free operation.